Pumpkin Bread

Adapted from Cooking Light; was a big hit! Makes 2 loaves, 12 slices each

Ingredients:
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
2 large egg whites
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin (or fresh pumpkin puree)
Cooking spray
1/3 cup chopped pecans

Directions:
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg whites, oil, applesauce, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Nutrition Info:
198 cal
6 g fat
1.2 g fiber

(Note: I also need to try this one and see how it compares)